Greek Salmon with Blueberry Tzatziki Recipe

Greek Salmon with Blueberry Tzatziki Recipe

  • 4 (4 ounce) fresh or frozen skinless salmon fillets, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon snipped fresh oregano
  • Freshly ground black pepper
  • Fresh blueberries
  • Fresh oregano (optional)
  • Blueberry Tzatziki:
  • 2 (5.3 ounce) containers VOSKOS® Nonfat Blueberry Greek Yogurt
  • 1 teaspoon finely shredded lemon peel
  • 1 clove garlic, minced
  • 1/2 cup crushed blueberries
  1. Thaw fish, if frozen. Prepare Blueberry Tzatziki (see Step 4 below); chill.
  2. Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish. Brush fish with oil and lemon juice; sprinkle with oregano and pepper.
  3. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat until fish flakes easily when tested with a fork. Allow for 4 to 6 minutes per 1/2-inch thickness of fish, turning once if fish is 1 inch thick or more. Serve fish with Blueberry Tzatziki and blueberries. Garnish with fresh oregano (if desired).
  4. Blueberry Tzatziki: Whisk together the VOSKOS(R) Nonfat Blueberry Greek Yogurt, lemon peel, and garlic in a bowl. Stir in crushed blueberries. Cover and chill until serving time or up to 24 hours.
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